Stir Fried Shishito peppers are one of the most interesting and delicious appetizers that I have found in Japanese cooking. Shishitos are a very mild chili pepper that are about 1-2 inches long and although they are not generally spicy, about 1 in 10 will be surprising hot when you bite into it.  Shishito peppers are green when they are cultivated, but if left to mature on the vine they will turn red and become very very spicy.

Shishitos, like other Japanese vegetables, are often served as otsumame, a Japanese word for a light snack usually served at a bar as an accompaniment to beer.  They can be found as an appetizer in sushi restaurants, both in Japan and in the US.    They are easy and fast to cook, usually seared in a pan with a little olive oil until the skin sears and begins to blacken.

My recipe for succulent Stir Fried Shishito Peppers uses the same technique, however, I have made a few modifications including using soy sauce while cooking and topping them off with Katsuo-Bushi (shaved Bonito flakes).  I use sesame oil to stir fry the peppers, sesame oil is fragrant and gets very hot so your peppers sear quite nicely.  When you add the soy sauce to the hot oil it will spatter and smoke, so I use a wok or a fry pan with high sides to catch the hot droplets

Shishito peppers can be found at Asian grocery stores and they are available all year long.. cook and serve with the stem on – although you will not want to eat the stems.

These succulent and smoke green peppers are addictive, easy to prepare, and delicious – enjoy them anytime you are looking for a savory and succulent side dish or appetizer. Try out the recipe and let me know what you think in the comments sections, below.